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Ingredientes
- 4 c. Water
- 1 c. Dry yellow split peas
- 2 Tbsp. Shredded or possibly flaked coconut
- 1 tsp Coriander seed
- 1/2 tsp Fenugreek seed
- 1 stk cinnamon, 1/2-in long
- 3 Tbsp. Oil
- 1/4 tsp Salt
- 1/4 tsp Cayenne pepper
- 3 med Carrots, diced
- 2 med Zucchini, diced
- 1 med Onion, finely minced
- 1 sm Eggplant, diced
- 2 Tbsp. Water
- 1 Tbsp. Tamarind pulp Warm cooked rice Snipped fresh cilantro
Direcciones
- This version of sambar is flavored with just a sampling of the spices loved by Indians: coriander, fenugreek, cinnamon and tamarind.
- Heat 4 c. water and peas to boiling in 2-qt saucepan. Reduce heat.
- Cover and simmer 45 min. Cook and stir coconut, coriander, fenugreek and cinnamon in 1 Tbsp. oil in 8-inch skillet till coconut is light brown. Remove from heat. Stir in salt and cayenne pepper. Crush coconut mix with mortar and pestle till finely grnd. Reserve. Cook carrots, zucchini, onion and eggplant in 2 Tbsp. oil in 12-inch skillet, stirring occasionally, till tender. Stir 2 Tbsp. water into tamarind pulp till softened. Stir tamarind mix, coconut mix and peas into skillet. Cook and stir over low heat, adding water till of consistency of soup, if necessary, till warm and well blended. Serve over rice and garnish with cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 6 servings | |
| Calories 226 | |
| Calories from Fat 69 | 31% |
| Total Fat 7.88g | 10% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 136mg | 6% |
| Potassium 764mg | 22% |
| Total Carbs 31.63g | 8% |
| Dietary Fiber 12.6g | 42% |
| Sugars 8.62g | 6% |
| Protein 10.08g | 16% |
